Bowl of Broccoli Soup!!

I love soups but have never really tried to make them before.
I found this recipe of Broccoli Soup that I had and I decided to give it a whirl.

2 cups water
4 cups chopped fresh broccoli (about 1-1/2 pounds)
1 cup chopped carrots
1/2 cup chopped onion
 6 tablespoons butter, cubed
6 tablespoons all-purpose flour
3 cups chicken broth
2 cups 2% milk
1 tablespoon minced fresh parsley
1 teaspoon onion salt
1/2 teaspoon garlic powder
1/2 teaspoon salt
Directions: 
In a Dutch oven, bring water to boil. Add the broccoli, celery and carrots; boil 2-3 minutes or until crisp-tender. Drain; set vegetables aside. In the same pot, saute onion in butter until tender. Stir in flour to form a smooth paste. Gradually stir in broth and milk until smooth. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in reserved vegetables and remaining ingredients. Reduce heat; cook, stirring occasionally, for 15 minutes or until vegetables are tender. Yield: 6-8 servings (2 quarts)

Then while on Pinterest, I came across this recipe for French Bread Bowls:

2 ½ cups warm water
3 tablespoons sugar
2 packages dry active yeast
1 tablespoon salt
5 tablespoons oil
6 cups all-purpose flour
Directions:
Preheat Oven to 400 degrees. In a large bowl or the bowl of an electric bread mixer, combine warm water and sugar. Sprinkle yeast over the top and stir. Wait 10 minutes until yeast mixture is frothy. Add salt, oil, and half of the flour. Beat well in mixer or with a wooden spoon. Add remaining flour and mix well until a soft dough forms. Turn dough out onto floured board and knead 2 or 3 times to coat with flour. Divide into 8 to 10 equal parts, depending on size of bowls desired. Form into large balls and place in small foil pans (small pot pie pans work well). Allow dough bowls to rise for 20 minutes. Bake for 25 minutes or until lightly browned. Remove from pans. Cut off tops and hollow out insides. Serve with soup. Makes 8 to 10 bowls.